Baingan Bartha-Roasted Eggplant Curry, made by roasting and mashing eggplant, is a popular North Indian recipe. It is served mostly with roti or paratha. Roasting the eggplant gives it a distinct, smoky flavor that blends extremely well with the other ingredients and spices. I have another recipe on this site, Roasted Eggplant Chutney, which is a South Indian recipe made with roasted eggplant.

Roasting eggplant

Roasting an eggplant is a somewhat messy process, at least till you get used to it and build some efficiency. As you roast it on a gas flame, the skin gets burnt and cracked. This is when the vegetable starts dripping – it is a  sticky liquid that can be hard to pull off of your stove, once it dries up. One of my aunts has this practice of spreading an aluminum foil around the burner to make sure that the liquid would not drip on the stove. You could also put it on top of the grill instead of under, as you see in the picture. The foil idea is better than having no protection at all but it’s not 100% foolproof. If you do not have a gas stove, the best thing to do is grill the eggplant.

When roasting on gas or grilling, make sure you keep turning the eggplant (with a pair of tongs preferably- you don’t want to burn your hands) so it is evenly cooked all over. If you miss a spot you’ll notice that the skin on that spot cannot be easily peeled. One it is roasted set it on a large plate and leave it for 10 to 15 minutes so it cools down. Also make sure you have the onion and tomato cut and ready, and also have all the spices readily accessible so you can start sautéing while the roasted eggplant is cooling. Once the eggplant cools down, peel it as cleanly as you can, and then transfer to the pan where the rest of the ingredients are being sautéed.

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Baingan Bartha-Roasted Eggplant Curry
Eggplant it one of my favorite vegetables. Indian cuisine has an endless variety of eggplant recipes. This is a popular North Indian recipe that's mostly had with roti or paratha. It’s fairly simple to cook, delicious, spicy, low in calories and high in fiber.
Why is this Healthy?Eggplant has a unique range of health benefits, including an ability to help build strong bones and prevent osteoporosis, reduce symptoms of anemia,improve cardiovascular health among. It is a rich source of vitamin C, K, B6 etc. Eggplant is roasted in this recipe- roasting is said to be easy on the vitamins,and one study found that roasting was actually a good way to preserve the B vitamins. Tomatoes and cilantro are another good source of nutrients in this recipe.
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Course Entree
Cuisine Indian
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Course Entree
Cuisine Indian
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Share this Recipe
Instructions
  1. Set aside all ingredients. Follow instructions here for ginger garlic paste- http://www.healthy-indian.com/glossary/ginger-garlic-paste/)
  2. Wash, dry and set eggplant on flame for roasting- use tongs to turn it around
  3. Once its roasted well on all sides, you'll see that is turns dark and wrinky; set it aside for cooling for about 5 minutes and then peel the and remove stalk
  4. On another burner, sauté onions and ginger garlic paste till onions turn golden brown ;Add turmeric, chili powder and mix well; add tomatoes and salt and continue sautéing till tomatoes turn mushy ; add Garam masala and stir well
  5. Add the roasted eggplant to contents in the pan and mix well for 2 to 3 minutes
  6. Add cilantro, stir contents and transfer to serving dish
Recipe Notes

Goes well with Methi Paratha or Brown Jeera Rice

* Use organic ingredients wherever possible

Nutrition Facts
Baingan Bartha-Roasted Eggplant Curry
Amount Per Serving
Calories 84 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 0mg 0%
Sodium 296mg 12%
Potassium 469mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 6g 24%
Sugars 7g
Protein 2g 4%
Vitamin A 1%
Vitamin C 14%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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